Abstract: A post-fermentation degassing technique is provided which is directed for use in degassing foamed fermentation broths containing cultured microorganisms. Such a broth is charged while pressurized first through a heat exchanger to cool same, and then through a nozzle to form a spray suspension in a gaseous spray chamber located in a gravitationally upper part of a degassing vessel. The spray chamber is vented to the atmosphere. The spray suspension is coalesced to form a bulk liquid phase located in a gravitationally lower portion of the degassing vessel whereby the unpon surface of such bulk liquid phase forms the buttom surface of such spray chamber. The nozzle is so oriented that the spray suspension therefrom is downwardly directed towards the surface of the bulk liquid phase and the layer of foam characteristically formed thereon.

Abstract: A process is disclosed for improving the flavor of protein products derived from microorganisms which comprises heat treating the microorganism and then drying same in the absence of a centrifugation. Optionally, the microorganism can be cultured in the presence of a flavor enhancing additive.

Abstract: A post-fermentation degassing technique is provided for use in degassing foamed fermentation broths containing cultured microorganisms. Such a broth is charged while pressurized through a nozzle to form a spray suspension in a gaseous spray chamber located in a gravitationally upper part of a degassing vessel. The spray chamber is vented to the atmosphere. The spray suspension is coalesced to form a bulk liquid phase located in a gravitationally lower portion of the degassing vessel whereby the upper surface of such bulk liquid phase forms the bottom surface of such spray chamber. The nozzle is so oriented that the spray suspension it produces is downwardly directed towards the surface of the bulk liquid phase and the layer of foam characteristically foamed thereon. Additionally, a portion of the bulk liquid phase is recycled to the upper part of the vessel through a second nozzle to form a second spray suspension which is coalesced into the bulk liquid phase.

Abstract: A post-fermentation degassing technique and apparatus are provided which is directed for use in degassing foamed fermentation broths containing cultured microorganisms. Such a broth is charged while pressurized first through a heat exchanger to cool same, and then through a nozzle means to form a spray suspension in a gaseous spray chamber located in a gravitationally upper part of a degassing vessel. The spray chamber is vented to the atmosphere. The spray suspension is coalesced to form a bulk liquid phase located in a gravitationally lower portion of the degassing vessel whereby the unpon surface of such bulk liquid phase forms the bottom surface of such spray chamber. The nozzle means is so oriented that the spray suspension therefrom is downwardly directed towards the surface of the bulk liquid phase and the layer of foam characteristically formed thereon.

Abstract: Fermentation apparatus useful for conducting aerobic fermentations of microbial cells, particularly at high productivities, is disclosed.

Abstract: Novel yeasts are disclosed including Pichia pastoris NRRL Y-11430, yeasts having the characteristics of Pichia pastoris NRRL Y-11430, mutants of Pichia pastoris NRRL Y-11430, and strains derived therefrom. Also disclosed are methods of culturing the strains, and biochemical conversions employing the strains.

Abstract: A nucleic acid-reduced substantially allergen-free single cell protein product is obtained by culturing a yeast, fungi or bacterium on an ultra-low sulfate medium, treating the produced cells with a base at a pH of about 9.5 with moderate heat, thereafter treating the base-treated cells with acid to a pH of about 4 with moderate heat, and treating the base-treated acid-treated cells with a relatively high temperature short time heat shock, followed by extrusion. Optionally, the extruded product is annealed.

Abstract: There is disclosed disposal of effluent from a low cell density fermentation process by using such effluent as at least a portion of the feed material to a high cell density fermentation process. A stream containing microbial cells from the high cell density fermentation process is subjected to direct drying.

Abstract: Mutant yeasts of the strain Pichia pastoris have been developed which contain relatively high levels of methionine. These high methionine content Pichia pastoris mutants grow on an oxygenated hydrocarbon such as methanol, to produce improved amino acid balance single-cell protein product eliminating or reducing the need to supplement single-cell protein with methionine when used as food supplements.

Abstract: A method of high cellular density yeast fermentation at high mineral salts feed to and maintained in the ferment.Single cell protein (SCP) is produced in an aerobic fermentation process at high yields under high cell density conditions employing media of high mineral salts concentration. Novel Pichia pastoris and Hansenula polymorpha yeasts are disclosed.

Abstract: The separation of a first cellular product comprising relatively small cells from a first liquid by centrifugal separation is facilitated by addition to the first liquid of a second cellular material comprising relatively larger cells.

Abstract: Growth of yeasts requiring organic growth factors such as vitamins in an aerobic fermentation process is improved by dechlorination of residual chlorine from residual chlorine-containing make-up water.

Abstract: A method of increasing yield of yeast cells on a carbon source of crude methanol or crude ethanol is given.

Abstract: A process for the production of microbial cells by fermenting a carbonaceous material in a foam fermenter containing an oxygen-enriched nutrient medium. The process uses a source of carbon which is assimilable by the microorganism for the production of the microbial cells. The microbial cells are separated and removed from the foam fermenter for use as a food product high in protein content.

Abstract: A process for the production of microbial cells by fermenting a carbonaceous material in a foam fermenter containing an oxygen-enriched nutrient medium. The process uses a source of carbon which is assimilable by the microorganism for the production of the microbial cells. The microbial cells are separated and removed from the foam fermenter for use as a food product high in protein content. .Iadd.